Mama’s easy apple spice muffins recipe is a favorite in my house. What’s not to love about moist apple muffins loaded with juicy apple pieces, chopped pecans, and spices like cinnamon and nutmeg?
We had Mama’s apple spice muffins ALL OF THE TIME growing up. Just about every week! I have never known anyone who did not absolutely love these muffins. So when I say they’re the best muffins you’ll ever taste, I mean it.
The cool thing about them (and what my mother liked so much with a large family to feed) is that you can use any type of apple in this recipe for apple muffins and it makes no difference. They will still be just as good. You can also use those apples that are starting to get a little soft as well. They work great in here and no one will ever know.
Another thing I like about this easy apple spice muffin recipe is that, yep, they’re super quick and easy to make. I also bet you have a lot of the ingredients already at home: chopped pecans, apples, self-rising flour, quick oats, vegetable oil, eggs, white sugar, ground nutmeg/allspice, and ground cinnamon. The instructions couldn’t be easier either. All we’re going to do is slowly whisk together all of the ingredients and they’ll be ready to bake in about 10 minutes. Then they only need to bake for 20 minutes before they’re ready.
These spiced apple muffins make a delicious breakfast or treat any time of day. I try to make two batches so we have them to snack on for a few days afterward. These muffins are filling thanks to the oats, tasty, and have a slight crunch on top. I’m getting hungry already, so let’s get baking!
- Self-rising flour
- Quick oats
- Vegetable oil
- Ground cinnamon
- Ground nutmeg or allspice
How to Make Apple Spice Muffins
In a large bowl, add flour, sugar, cinnamon, allspice or nutmeg, and oats.
Now add in your nuts and stir until blended.
In a separate bowl, beat your eggs, and then add the oil, water, and diced fresh apple.
Stir that up until it’s mixed pretty well and apples are coated.
Now take that bowl with the in it and dump it into the mixing bowl with your dry ingredients.
Stir it up really well until it looks like this.
Now y’all know I’d never ever advocate for you eating raw batter or anything. So I’m going to tell you that you don’t have to because I always take a taste right at this point, on your behalf, and I can report that it’s absolutely delicious. I’m just trying to keep you safe 😉.
Spray your muffin pan with cooking spray and fill each with the .
Bake at 400 for about 20 minutes for regular-sized apple muffins. Smaller ones will be done in about 15 minutes.
This is just the best apple muffin recipe, filled with flavorful bites of apple, the perfect blend of spices, and that little slight crunch of the crust and pecans. This is one of those recipes that I implore, beseech, and pretty much beg you to make as soon as possible!
Trust me. I’m looking out for your happiness here!
- Store leftover muffins in an airtight container at room temperature for up to 4 days.
- You can also freeze the muffins for up to 3 months. Thaw at room temperature and if you want to warm them up, reheat them quickly in the air fryer, oven, or microwave.
- To make your own self-rising flour, simply add 1.5 teaspoons of baking powder and 1/2 teaspoon of salt for EACH cup of all-purpose flour.
- If you like, substitute the spices for spice instead.
- You can also use light olive oil or coconut oil in place of vegetable oil.
- If you want to save time, make the dry part up the night before. If you are going to make these first thing in the morning it really helps in terms of time and effort. I have actually made this up several batches at a time and stored it for a few weeks in ziplock bags in the pantry for quick apple spice muffins!
- These muffins don’t rise that much so you can fill them up almost all the way to the top of the muffin tin.
- I like to make these as mini muffins as well. They just have a great texture and are wonderful as one or two-bite muffins.
- For a crunchier topping, sprinkle the unbaked muffins with brown sugar before baking.
- As mentioned, these cinnamon apple muffins work great with all kinds of apple varieties, including Braeburn, Granny Smith, Honey Crisp, and McIntosh.
You may also like these other appetizing apple recipes:
- 1 1/4 cups self-rising flour*
- 3/4 cup sugar
- 1/2 cup chopped nuts
- 1/4 cup quick oats
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg or allspice your preference
- 2 eggs
- 2 cups peeled, cored, and chopped apples
- 3/4 cup vegetable oil
- 1 1/2 tablespoons water
- Prepare muffin tin by spraying with cooking spray.
- In a large bowl, mix together the dry ingredients: flour, sugar, nuts, oats, and spices.1 1/4 cups self-rising flour*, 3/4 cup sugar, 1/2 cup chopped nuts, 1/4 cup quick oats, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg or allspice
- In a separate bowl, mix beaten eggs, chopped apple, oil, and water.2 eggs, 2 cups peeled, cored, and chopped apples, 3/4 cup vegetable oil, 1 1/2 tablespoons water
- Combine wet ingredients and dry ingredients and stir just until flour is moistened.
- Spoon muffin batter into each muffin cup and bake for 20 minutes at 400 degrees or until they test done.
This recipe was featured on Meal Plan Monday
I just made these and they are wonderful! I did use All purpose flour and added the baking powder/salt. Also used mini muffin pan, walnuts and gala apples. Did not use the nutmeg, but a tad bit more cinnamon. Also used canola oil. I’m diabetic, so I calculated the nutritional info and I can work them into my eating plan, only having 2 for breakfast. Baked up great in 15 min.
Thank you so much for the help Nancy, you are an angel and my granddaughter will love you forever. 🙂
Can anyone tell me how to make these for a diabetic and what the carb. content would be. I know to use splenda but what about the rest. My 9 year old granddaughter is type 1 and she would love these.
Thank you so much….. these are so good.
Milli, I calculated with a nutritional calculator I found online, and the min muffins are 14 carbs each (which is 1 serving), 8 grams of fat each, I would try giving her 1 for a snack and checking her blood sugar about 2 hrs later–good luck!
Hi Milli…….My 5 yr old granddaughter is also type 1 diabetic….diagnosised when she was 22 months old. What I do for recipes ….like these muffins is to figure out the carbs for each ingredient …..use Google…..type in carbs in 1 cup of self rising flour ….for example. Then add all the carbs together and divide by the number of muffins you made. I also make sure to write the total carb count on all the recipes I make for her.
Can you useed applesauce instead of apples?
Hey, Christy! Just made these muffins tonight, using a little extra oatmeal since I was out of pecans. They were wonderful! I loved the warm, tender apple bites. I’ll be using this recipe often–thanks a bunch! Mary
I am so glad you liked them Mary!!!
Made them today with apples. They are yummy! Better than yummy!
Yummy, hope you had one for me!!
Made these this morning with pears. They were delicious! I left out the nutmeg cause I couldn’t find any in the pantry.
These look delicious! Can someone tell me the difference between “self rising flour” and “all purpose flour”??? Can I use all purpose flour to make these muffins, or should I just make a run to the grocery store?
Hi Helen! All-Purpose flour will not rise. You need to use the self-rising for this recipe. If you don’t have any you can make it. I tell you how in the FAQ section of the website: https://www.southernplate.com/faq